Blackberry and Apple Jam

This is a traditional combination of ingredients that will cheer up any winter breakfast. It can be spread on toast or scones and it's especially nice in a Victorian sponge.

Makes about 1.5 kg.

1 kg / 2 lb 4 oz blackberries
500g / 1 lb 2 oz apples. peeled, cored and chopped
juice of 2 lemons
granulated sugar

1- Rinse and pick over the blackberries, making sure there are no creatures or leafy bits.
2- Put them in a large pan with the juice of 1 lemon and 100ml water.
3- Simmer the blackberries for 10 to 15 minutes, until they are soft and juicy.
4- Put the apples into a separate pan with the juice of 1 lemon and 300ml water.
5- Simmer the apples for about 10 to 15 minutes, until they are soft and pulpy.
6- Puree the blackberries and the apples separately, using a blender. 
7- Sieve both mixtures to remove any pips.
8- Mix the blackberry and apple mixture together, weigh and put into a preserving pan.
9- Add the same weight of sugar, slowly dissolving the sugar over a low heat.
10-Put your clean jars and lids on a tray, into the oven at 150C/300F or 130C/260F fan oven for 20 minutes to sterilize.
11- Bring the jam mixture to a rapid boil for 20 minutes, stirring occasionally.
12- Put a teaspoon of jam onto a chilled plate, allowing it to cool.
13- If a skin has formed, the jam has set. If it hasn't, boil again for another 5 minutes.
14- Remove the jam from the heat and add a knob of butter to disperse the scum.
15- Remove the jars from the oven.
16- Pour the hot jam into the hot jars, immediately placing a wax disc on the surface.
17- Tighten the lid to seal. Label the jars when cold.
18- Store in a cool and dry place. The jam can be eaten as soon as it has set.

  

1st Batch 2013